Description
Try this no-fuss recipe for chicken, spinach and mushroom pasta bake with tons of melty cheese. Serves 6 and heats up well.
Ingredients
Units
Scale
- 8 oz. rigatoni
- 1 yellow onion, diced
- 1 teaspoon garlic, minced
- 10 oz. frozen spinach, cooked and drained
- 2 boneless, skinless chicken breasts, cubed
- 8 oz. portobello mushrooms, sliced
- 1 can (14 oz.) diced tomatoes
- 1 tub (8 oz.) chive and onion cream cheese
- 2 cups mozzarella cheese, shredded
- 2 teaspoons sugar
- 1/4 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook the rigatoni until just before al dente.
- Saute the onions and garlic in olive oil over medium-high heat until fragrant.
- Add chicken and cook until chicken is no longer pink.
- Season with salt, pepper and Italian seasoning and toss to combine.
- Add mushrooms and simmer until the mushrooms cook down and liquid evaporates, about 10 minutes.
- Drain the pasta and rinse with cold water to stop the cooking process.
- In a large mixing bowl, combine the pasta, chicken mixture, tomatoes with their liquid, spinach, cream cheese and sugar. Mix thoroughly.
- Transfer to a 9×13 casserole dish and top with mozzarella cheese.
- Bake uncovered at 375°F for 15 minutes until cheese melts and is bubbly.
- Broil for 2-3 minutes to get a golden crust.
- Dish and serve hot.
- Enjoy!
Notes
To substitute fresh spinach for frozen, cook it down with the mushrooms until all liquid has evaporated.
- Prep Time: 10 mins
- Cook Time: 30 mins